18 January 2008 18 January 2008
Carrot
Cake
As appears in Google
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I have loved cooking ever since I was knee high to my mums apron strings and whilst I do not profess to be the next Delia I love recipes and experimenting with new ones. If you have a favourite I'd love you to share it with me/us !
We
have traveled the world and sampled almost every nations carrot
cake but still we feel that this one is the mother of all CC's.....enjoy
!!
For American measurement conversions please click
here
9onz(250g) Self raising wholemeal flour
6onz(175g) raw sugar (muscovado or Barbados)
6onz(175g) soft brown sugar
3 large eggs
6 fl.onz (175ml) sunflower oil
2 fl.onz(55ml) soured cream
2 tsp pure vanilla essence
approx.1 tsp freshly grated nutmeg
2 level tsp cinnamon
1 tsp mixed spice
1 tsp bicarbonate of soda
shake of salt
11onz(300g) grated carrots
3onz(75g) desiccated coconut
topping
3onz (85g) soft cream cheese
3onz(85g) unsalted butter
6onz(170g) sifted icing sugar
1 tsp pure vanilla essence
method
pre-heat oven to gas mark 2, 300ºF or 150ºC
grease and line two deep 8 inch round cake tins
Sift the flour and sugars together to remove any lumps in the sugar then add remaining ingredients and fold in well. Distribute the mixture evenly in the tins and bake for approx. 1 hour in the centre shelf. Cream the butter and cheese together and gradually add the icing sugar and essence, beat until smooth. When cool sandwich together and top with the icing. Decorate with nuts of your choice we like either walnuts or pecan nuts.
For a great source of many other home bakery recipes click here
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